Instructions

1. Begin by placing the shelled pistachios in a food processor. Pulse until they are finely ground, but be careful not to turn them into a paste.
2. In a medium saucepan, combine the ground pistachios, whole milk, heavy cream, and half of the sugar (3/8 cup). Bring this mixture to a gentle simmer over medium heat, stirring occasionally.
3. While the milk mixture is heating, whisk together the egg yolks and the remaining sugar (3/8 cup) in a separate bowl until the mixture is pale and well combined.
4. Once the milk mixture has reached a simmer, slowly pour it into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
5. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon (about 5-7 minutes). Do not allow it to boil.
6. Remove the saucepan from heat and stir in the pure vanilla extract and salt. This will enhance the flavor of your gelato.
7. Let the mixture cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or overnight for the best flavor.
8. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
9. Transfer the gelato to a lidded container and freeze for at least 2 hours before serving to achieve a firmer texture.